Shaved Brussels sprout salad with prosciutto and poached eggs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

Dressing
1 tablespoon olive oil
1 tablespoon Dijon mustard
¼ cup lemon juice
cracked black pepper
80g prosciutto
2 teaspoons white vinegar, for poaching eggs
4 eggs
2 cups trimmed kale leaves, finely shredded
150g Brussels sprouts, trimmed, finely shredded (see tip)
½ red onion, thinly sliced
4 cups baby cos lettuce, torn
¼ cup shaved parmesan
4 slices wholegrain bread, to serve

Instructions

Stay Awake

1 Place olive oil, mustard and lemon juice in a large salad bowl; whisk and season with pepper.

2 Preheat grill to high. Place prosciutto in a single layer on a baking tray. Grill for 1—2 minutes until golden and crisp; set aside.

3 Add vinegar to a small saucepan of water and simmer. Create a whirlpool in the water with a spoon. Break eggs, one at a time, into the water and cook for 2—3 minutes for a runny yolk, or until cooked to your liking. Remove poached eggs with a slotted spoon; set aside.

4 Place kale, Brussels sprouts, onion and lettuce into the bowl with dressing; toss. Divide salad among 4 bowls; top with prosciutto, parmesan and eggs. Serve with wholegrain bread.

Variations

Make it gluten free: Use gluten-free bread and check mustard and prosciutto are gluten free.

HFG tip

Use a mandolin to shred Brussels sprouts finely.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 23 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 7 g

Sodium 820 mg

Calcium 270 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.